Baked Sweet Potato Soup, lovely on any day but definitely when the weather is grim Will serve 4 people this, very freezable too if you have spare. 4 large sweet potatoes 1 head of garlic Olive oil Salt 2-3 red onions 1-2 red chillis 1 tbsp ground cumin 1 tbsp sun dried tomatoes 1 tin of coconut milk 800ml vegetable stock 1 heaped tbsp peanut butter Juice of 1 lime Thinly sliced spring onion, chives and coriander for garnish Sour cream Chilli oil Pre heat your oven to 180c fan then baked the sweet potato alongside the garlic drizzle with olive oil and salt, this should take around 45-50 minutes Meanwhile in a large pan add a generous glug of olive oil on a medium heat add your onion and chillis. When softened add the cumin followed the sundried tomatoes. Cook this out for 2 mins Add the coconut milk and vegetable simmer for 20-25 minutes Scoop the cooked sweet potato flesh into a blender along with the garlic / alternatively if using a stick blender add these into your broth pan to blend Add the broth to the blender along with the peanut butter and lime. Be sure to allow steam to escape when blending if its hot When the soup is smooth return to a pan to keep warm for serving Top with the spring onions, chives, coriander, sour cream and chilli oil - @chefthombateman